Soup > Chicken Soups

Chicken and Bacon Chowder Recipe

Ingredients with Measurements:
- 1 pound boneless, skinless chicken breasts, cubed
- 6 slices bacon, chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 cups chicken broth
- 2 cups milk
- 2 cups frozen corn
- 2 cups diced potatoes
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup all-purpose flour
- 1/4 cup heavy cream
- Chopped fresh parsley, for garnish

Special equipment needed:
- Large pot or Dutch oven
- Immersion blender (optional)

Step-by-step instructions:

1. In a large pot or Dutch oven, cook the bacon over medium heat until crispy. Remove with a slotted spoon and set aside.

2. Add the chicken to the pot and cook until browned on all sides, about 5 minutes. Remove with a slotted spoon and set aside.

3. Add the onion and garlic to the pot and cook until softened, about 5 minutes.

4. Add the chicken broth, milk, corn, potatoes, thyme, salt, and black pepper to the pot. Bring to a boil, then reduce heat and simmer until the potatoes are tender, about 15 minutes.

5. In a small bowl, whisk together the flour and heavy cream until smooth. Slowly pour the mixture into the pot, stirring constantly. Simmer for an additional 5 minutes, or until the chowder has thickened.

6. If desired, use an immersion blender to blend some of the chowder until smooth.

7. Stir in the cooked chicken and bacon. Simmer for an additional 5 minutes, or until heated through.

8. Serve hot, garnished with chopped fresh parsley.


Time:
Preparation time: 15 minutes
Cooking time: 35 minutes
Temperature:
Simmer over medium-low heat.
Serving size:
This recipe serves 6 people.

Nutritional information:
Calories: 350
Fat: 16g
Carbohydrates: 25g
Protein: 28g
Sodium: 900mg
Sugar: 6g

Substitutions for ingredients:
- Instead of chicken breasts, you can use boneless, skinless chicken thighs.
- Instead of bacon, you can use ham or pancetta.
- Instead of frozen corn, you can use canned corn or fresh corn kernels.
- Instead of potatoes, you can use sweet potatoes or butternut squash.

Variations:
- Add diced carrots and celery for extra vegetables.
- Use smoked paprika instead of thyme for a smoky flavor.
- Add a can of drained and rinsed black beans for extra protein and fiber.

Tips and tricks:
- To save time, use pre-cooked chicken and bacon.
- For a creamier chowder, use half-and-half instead of milk.
- If the chowder is too thick, add more chicken broth or milk to thin it out.
- For a spicier chowder, add a diced jalapeno pepper.

Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat in a pot over medium heat until heated through.

Presentation ideas:
Serve the chowder in individual bowls, garnished with chopped fresh parsley.

Garnishes:
Chopped fresh parsley, crumbled bacon, shredded cheddar cheese, sliced green onions.

Pairings:
- Serve with crusty bread or oyster crackers.
- Pair with a side salad or roasted vegetables.

Suggested side dishes:
- Caesar salad
- Roasted Brussels sprouts
- Garlic bread

Troubleshooting advice:
- If the chowder is too thin, whisk together more flour and heavy cream and add it to the pot.
- If the chowder is too thick, add more chicken broth or milk to thin it out.

Food safety advice:
- Cook the chicken to an internal temperature of 165°F.
- Refrigerate leftovers promptly.

Food history:
Chowder is a type of soup that originated in North America, particularly in New England. It typically includes seafood, potatoes, and cream, but there are many variations, including this chicken and bacon chowder.

Flavor profiles:
This chowder is creamy, savory, and slightly sweet from the corn. The bacon adds a smoky flavor, while the thyme adds an herbal note.

Serving suggestions:
Serve this chowder as a main dish for lunch or dinner. It's also great for a cozy night in or a cold winter day.

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Taste: Savory, Creamy, Smoky, Salty, Hearty